8 med. tomatoes
1/4 c. butter
1 lb. unpeeled zucchini, chopped
2 c. sliced fresh mushrooms
1 clove minced garlic
1 c. plain croutons
1 tsp. dried basil, crushed

Cut a 1/2 inch slice off top of tomatoes; scoop out and reserve pulp. Sprinkle shells with a little salt. Chop pulp of tomatoes and discard seeds. In skillet, melt butter. Add tomato pulp, zucchini, mushrooms, garlic, basil, and dash of pepper. Cook, uncovered, over medium heat for 20 minutes or until liquid has evaporated. Stir in croutons, then spoon mixture into shells. Place shells in baking dish and bake, covered, at 350 degrees for 15 minutes. Uncover and bake 10 minutes more.